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    Home » Quick Breads

    Vegan Gingerbread Loaf

    Published: Dec 7, 2022 Updated: Dec 7, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Gingerbread Loaf

    The best vegan gingerbread loaf is soft and moist and gorgeously flavored with molasses, cinnamon and ginger. Perfect for the holidays!

    Sliced vegan gingerbread loaf on a white plate.

    This vegan gingerbread loaf is a beautifully spiced holiday dessert that you are going to love.

    It’s really easy to make in 1-bowl with simple ingredients and the result is a soft, moist and rich molasses and ginger spiced loaf that really delivers in terms of flavor and texture.

    It’s also topped with an optional orange frosting that complements the flavors perfectly.

    You’ll also love our vegan gingerbread cookies, vegan gingersnap cookies and vegan gingerbread cake.

    Recipe Ingredients:

    Ingredients to make vegan gingerbread loaf.

    Ingredient Notes

    • Applesauce – adds moisture without being too heavy. If you’re looking for a substitute for this you can use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of hot water) in place of the applesauce.
    • Molasses – unsulphured molasses tends to be milder and sweeter than sulphured. Most of the commercial brands sold will be unsulpured, however, avoid blackstrap molasses as it tends to be too bitter. Grandma’s Molasses is a good brand of unsulpured molasses if you’re in the USA.
    • Soy milk – can be switched for a different non-dairy milk.
    • Canola oil – can be switched for vegetable oil.
    • Powdered sugar and orange juice – create the optional orange frosting/glaze.
    Sliced gingerbread loaf on a white plate.

    Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt, cinnamon, nutmeg, ground ginger and allspice. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Mix into a batter. Don’t overmix.
    Wet ingredients added to mixing bowl and mixed into a batter.
    • Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper that overhangs on either side) and smooth down.
    • Bake at 350°F for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
    Batter in a loaf pan before and after baking.
    • Transfer the loaf to a wire cooling rack to cool completely before frosting.
    • Sift powdered sugar into a bowl, add orange juice and mix into a thick glaze.
    • Spoon the glaze over the top of the loaf and spread it out, then place the whole loaf into the fridge for 10 minutes so that the glaze can set.
    Baked loaf on a wire cooling rack and then frosted on a plate.
    • Slice and serve!
    Slices of gingerbread loaf on a white plate.

    Baker’s Tips

    Measure your flour properly. Ideally weigh it out on a food scale, but if you don’t have a food scale, then make sure to spoon and level the flour, don’t scoop it. Simply spoon it into your measuring cup (don’t pack it down) and then level off the top with a knife.

    Don’t overmix the batter. Mix until just combined. Overmixing can affect your texture and rise.

    Gluten free. For a gluten free version you can try using a gluten free all purpose baking blend in the same quantity as the regular flour. We have not tested it for this recipe, but this is what usually works well.

    Slices of gingerbread cut in half and stacked.

    Storing and Freezing

    Keep it stored in an airtight container at room temperature for 2-3 days or in the fridge (covered) for up to 5 days. Let it come to room temperature before serving.

    It’s freezer friendly for up to 2 months and can be frozen either frosted or unfrosted. Thaw overnight in the fridge.

    Slice of gingerbread loaf on a black plate with a cake fork.

    More Vegan Holiday Baking Recipes

    • Vegan Snowball Cookies
    • Vegan Sticky Toffee Pudding
    • Vegan Snickerdoodles (Soft and Puffy)
    • Vegan Apple Crisp

    Did you make this recipe? Be sure to leave a comment and rating below!

    Sliced vegan gingerbread loaf on a white plate.

    Vegan Gingerbread Loaf

    The best vegan gingerbread loaf is soft and moist and gorgeously flavored with molasses, cinnamon and ginger. Perfect for the holidays!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 10
    Calories: 326kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups All Purpose Flour (250g)
    • 1 cup Light Brown Sugar (200g)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • 1 ½ teaspoons Ground Ginger
    • ½ teaspoon Allspice
    • ¾ cup Soy Milk (180ml) or other non-dairy milk
    • ¼ cup Unsulphured Molasses (60ml)
    • ⅓ cup Canola Oil (80ml)
    • 3 Tablespoons Applesauce
    • 1 teaspoon Vanilla Extract
    • 1 Tablespoon Apple Cider Vinegar

    Orange Glaze (Optional):

    • 1 cup Powdered Sugar (120g)
    • 1 ½ Tablespoons Orange Juice
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side.
    • Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt, cinnamon, nutmeg, ground ginger and allspice. Mix together.
    • Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Mix into a batter. Don't overmix.
    • Transfer to your prepared 9×5 loaf pan and smooth down.
    • Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
    • Transfer the loaf to a wire cooling rack to cool completely before frosting.
    • Sift powdered sugar into a bowl, add orange juice and mix into a thick glaze.
    • Spoon the glaze over the top of the loaf and spread it out, then place the whole loaf into the fridge for 10 minutes so that the glaze can set.
    • Slice and serve!

    Notes

    1. Measure your flour properly. Ideally weigh it out on a food scale, but if you don’t have a food scale, then make sure to spoon and level the flour, don’t scoop it. Simply spoon it into your measuring cup (don’t pack it down) and then level off the top with a knife.
    2. Molasses – unsulphured molasses tends to be milder and sweeter than sulphured. Most of the commercial brands sold will be unsulpured, however, avoid blackstrap molasses as it tends to be too bitter. Grandma’s Molasses is a good brand of unsulphured molasses if you’re in the USA.
    3. Applesauce – adds moisture without being too heavy. If you’re looking for a substitute for this you can use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of hot water) in place of the applesauce.
    4. Gluten free. For a gluten free version you can try using a gluten free all purpose baking blend in the same quantity as the regular flour. We have not tested it for this recipe, but this is what usually works well.
    5. Storing: Keep it stored in an airtight container at room temperature for 2-3 days or in the fridge (covered) for up to 5 days. Let it come to room temperature before serving.
    6. Freezing: It’s freezer friendly for up to 2 months and can be frozen either frosted or unfrosted. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 326kcal | Carbohydrates: 61g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 245mg | Potassium: 219mg | Fiber: 1g | Sugar: 41g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. JT says

      January 02, 2023 at 3:00 pm

      Loved it! Moist and just sweet enough.5 stars

      Reply
      • Alison Andrews says

        January 03, 2023 at 10:40 am

        Awesome! Thanks JT!

        Reply
    2. Ellen Schneider says

      December 28, 2022 at 4:41 am

      Absolutely delicious! I used gluten-free flour so my daughter could eat it and no one noticed! Thanks for the fabulous recipes!

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:50 am

        So happy it was a success!

        Reply
    3. Anna says

      December 21, 2022 at 1:02 pm

      Moist, flavourful and so yummy! A great dessert for the festive season.5 stars

      Reply
    4. Sandra says

      December 08, 2022 at 7:28 am

      Can you use any other syrup instead of molasses?

      Reply
      • Alison Andrews says

        December 08, 2022 at 10:02 am

        You can, but it definitely won’t be the same. Molasses is a crucial flavor component for gingerbread.

        Reply
    5. Rina says

      December 07, 2022 at 4:27 pm

      Can we use soft brown sugar instead?

      Reply
      • Alison Andrews says

        December 08, 2022 at 10:05 am

        Sure!

        Reply

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